Page:Mrs Beeton's Book of Household Management.djvu/1132

1010 purée, and add the pineapple dice. Dissolve the gelatine and sugar in the water, add the lemon-juice, and when sufficiently cool, stir it lightly into the cream, etc. Pour into the prepared mould, and set on ice or in a cold place until firm.

Time.—From 30 to 40 minutes. Average Cost, 1s. 9d. to 2s. Sufficient for 1 medium-sized mould.

Ingredients.—1 pint of cream, 4 ozs. of pistachio nuts, 2 ozs. of castor sugar, 1 oz. of leaf gelatine, a little sap-green liquid colouring.

Method.—Blanch, skin and chop the pistachios finely. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stiffly, add the gelatine when cool, the pistachios, and sap-green drop by drop, until the desired colour is obtained. Pour into a decorated mould (see p. 985), and let it remain on ice or in a cold place until firmly set.

Time.—About ½ an hour. Average Cost, 3s. 9d. to 4s. 3d. Sufficient for 1 medium-sized mould.

Ingredients.—1 pint of cream, ¼ of a pint of milk, 1½ ozs. of castor sugar, ½ an oz. of gelatine, the juice of 1 lemon, ¼ of a pint of raspberry syrup, or 2 tablespoonfuls of raspberry jam.

Method.—When raspberry jam is used instead of syrup, pass it through a hair sieve, dilute with water to make the required quantity, and add a few drops of cochineal. Dissolve the gelatine and sugar in the milk, add the lemon-juice, mix with the raspberry syrup, and stir in the stiffly-whipped cream.

Time.—About ½ an hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 medium-sized mould.

Ingredients.—2 ozs. of Caroline rice, 4 ozs. of castor sugar, ¼ of an oz.